2 cups fresh lemon juice (about 12 lemons)
1 1/4 cups sugar
1 1/4 cups water
1 375 ml bottle of Moscato d’Asti
1/2 bag frozen fruit
When your are making lemonade, you need to juice your lemons. Concentrate just won’t do. Make a simple syrup by mixing the water and sugar. Add the syrup to the lemon juice and top it up with about 4 cups water. Add the Moscato. Mix it all together and taste to make sure you have the right balance of tart and sweetness. Chill in the fridge and when you are ready to serve, drop in the frozen fruit. This will add another depth of flavour and avoid watering down your precious lemonade.
Created by My Dirty Kitchen.
1 oz Jim Beam Red Stag Black Cherry Whiskey
1/2 oz Southern Comfort
2 oz Scotch
Vitamin Water Lemonade
You might need a boost to recover from a tough night. Mix the Red Stag, Southern Comfort and Scotch into a chilled Collins glass. Stir vigorously, but not enough to tire you out. Add chunk ice and top with Vitamin Water Lemonade (for an extra boost). Garnish with some mint. Sit down, enjoy.
Inspired by the Fading Gigolo movie.
2 oz bourbon
1 oz black currant tea syrup
3/4 oz fresh lime juice
Dash of homemade apple bitters
Chill rocks glass and discard ice before pouring cocktail.
Combine all ingredients in a Boston shaker — first dry shake (shake without ice), then add ice and shake a second time (this will increase the body of the drink).
Strain cocktail into previously chilled rocks glass and garnish with fresh cracked black pepper.
Courtesy of Graham Racich, The Refinery of Vancouver.
1 oz white grape vodka
1/2 oz elderflower cordial or liqueur
1 oz fresh lime sour
2 oz Ocean Spray white cranberry juice
Add white grape vodka, elderflower cordial, lime sour and white cranberry juice to a goblet filled with ice.
Garnish with cucumber rounds, sliced grapes and lime wheels.
Courtesy of The Martini Club International of Toronto.
1/2 oz fresh lemon juice
1/2 oz fresh pineapple juice
3/4 to 1 oz agave & black peppercorn syrup (depending on how sweet you would like it)
2 dashes pink grapefruit bitters
1 oz honey bourbon (we use Evan Williams)
3/4 oz aged tequila or mezcal
1/4 oz B&B
1 egg white
Ground allspice berries (for garnish)
Shake all liquid ingredients hard, strain into a goblet, and garnish with fresh ground allspice berries.
Courtesy of Jenner Cormier, The Middle Spoon of Halifax.
1/2 oz honey syrup (1:1 honey to water)
2 sprigs thyme (save 1 for garnish)
1 1/2 oz Beefeater 24
3/4 oz Lillet Blanc
3/4 oz fresh squeezed Clementine juice
Muddle honey syrup and thyme, add the rest of the ingredients, shake hard, and fine strain into a chilled cocktail glass. Garnish with a sprig of thyme.
Courtesy of Jeffery Van Horne, The Bicycle Thief or Halifax.
1 1/2 oz favourite vodka
2 oz tomato purée
2 oz pepper purée
1 dash of pepperoni syrup (the magical ingredient!)
1 branch of oregano
Spice with pepper and Tabasco
Parmesan (for garnish)
Put everything (except Parmesan) in shaker full of ice, shake vigorously.
Strain into a martini glass.
The secret: frost the rim of the glass with Parmesan.
Courtesy of Marc André Fillion, mixologiequebec.com/Boudoir Lounge, Quebec.